FOGO DE CHAO, 1101 PENNSYLVANIA AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
| No violation noted during this evaluation. | Aug 06, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Jul 25, 2014 | Routine | 6 | 13 | Details / Comments |
|
Apr 26, 2013 | Routine | 1 | 0 | Details / Comments |
|
Aug 21, 2012 | Complaint | 2 | 2 | Details / Comments |
|
Jun 15, 2012 | Routine | 1 | 2 | Details / Comments |
Aug 06, 2014 (Follow-up)
Comments:ALL VIOLATIONS (BOTH 5 DAY AND 45 DAY NOTICE VIOLATIONS) HAVE BEEN ABATED FROM INSPECTION DATED 7/25/14 INCLUDING:
25 DCMR 2414.2
25 DCMR 2414.1
25 DCMR 1900.1
25 DCMR 1005.1
25 DCMR 1524.1
25 DCMR 1524.2
25 DCMR 3210.1(C)
25 DCMR 2912.1
25 DCMR 1801.1
25 DCMR 1608.1
25 DCMR 2418.1
25 DCMR 2409.1
25 DCMR 3201.1
25 DCMR 3008.1(A)
PEST CONTROL APPLICATION DATE: 7/27/2014
CONTROL COMPANY WILL BE OUT WEEKLY TO ENSURE PESTE ELIMINATION
AREA SUPERVISOR MRS. J COLEMAN (202)442-5928
| Temperatures | |
| Hot Water | 124.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Walk-in Refrigerator) | 33.0F |
| Salmon (Refrigerator - reach-in) (Cold Holding) | 27.0F |
| Cheese (Refrigerator) (Cold Holding) | 38.0F |
| Shrimp cooked (Refrigerator - reach-in) (Cold Holding) | 39.0F |
Jul 25, 2014 (Routine)
Violations:
- Proper eating, tasting, drinking, or tobacco use
Open employee beverages are stored in positions that may contaminate food contact surfaces. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
Hand sink is used for rinsing knives in meat cooking area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
Hand sink in meat prep room is blocked.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
Soap not available at hand sink in dish area. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
Paper towels not present at hand sink in dish area. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Can opener unclean (Corrected on Site), Interior of ice machines unclean. Meat Spears unclean. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Potentially hazardous foods in reach in cooler in prep room temp above 41 degrees F. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
Thermometers not present in all refrigeration units. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
Live cockroach observed in service bar area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
Door off prep room that leads outside has gap at base, creating pest entry point. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Food in walk in cooler is not stored protected. (Corrected On Site) - In-use utensils: properly stored
Knives stored in standing water in meat room. (Corrected On Site) - Utensils, equipment & linens: properly stored, dried, & handled
Containers are not stored inverted to protect from contamination. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards observed with heavy ware and staining. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
Test Strips are not present for Quaternary Sanitizer. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Several garbage disposals are not in working condition. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Back flow device not present at sink where sprayer hose is attached. hose hangs below the flood level of the sink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Walls and floors of wine storage room are unclean. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Light out in walk in cooler housing meat, making room very dark with insufficient lighting.
CORRECT VIOLATIONS STATED WITHIN 5 CALENDAR DAYS
CORRECT VIOLATIONS STATED WITHIN 45 CALENDAR DAYS
IF TIME AS A PUBLIC HEALTH CONTROL IS USED, DOCUMENTED PROCEDURES MUST BE PRESENT, ALONG WITH LOGS THAT DOCUMENT THE TIME AND TEMPERATURE FOODS WERE REMOVED FROM REFRIGERATION, AFTER 4 HOURS THESE FOODS MUST BE DISCARDED.
IF YOU HAVE ANY QUESTIONS, P LEAS CONTACT AREA SUPERVISOR MRS J COLEMAN AT (202)442-5928
| Temperatures | |
| (Warewashing Machine - Rinse Cycle) | 188.0F |
| (Warewashing Machine - Wash Cycle) | 155.0F |
| Hot Water | 118.0F |
| Pasta (Refrigerator) (Cold Holding) | 48.0F |
| Chick Peas (Refrigerator) (Cold Holding) | 46.0F |
| (Refrigerator) | 43.0F |
| Tomatoes chopped (Refrigerator) (Cold Holding) | 47.0F |
| Salmon (Refrigerator) (Cold Holding) | 56.0F |
| (Walk-in Refrigerator) | 43.0F |
| (Walk-in Freezer) | -10.0F |
| (Walk-in Refrigerator) | 32.0F |
| Chicken (Oven) (Cooking) | 173.0F |
| Chicken (Refrigerator) (Cold Holding) | 43.0F |
| Meat (Refrigerator) (Cold Holding) | 43.0F |
| Rice (Hot Bar) (Hot Holding) | 164.0F |
| Potatoes (Hot Bar) (Hot Holding) | 138.0F |
| Tomatoes chopped (Ice) (Cold Holding) | 42.0F |
| Salmon (Ice) (Cold Holding) | 54.0F |
| Potato salad (Ice) (Cold Holding) | 53.0F |
Apr 26, 2013 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
THE FOLLOWING FOOD CONTACT SURFACES WERE NOT IN COMPLIANCE AT VISIT. 1)CUTTING BOARDS WERE IN POOR REPAIR. CUTTING BOARDS MUST HAVE A SMOOTH SURFACE AND BE FREE OF STAINS IN ORDDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION. 2)ICE SCOOPS WERE NOT STORED PROPERLY. ICE SCOOPS MUST BE STORED IN THE SCOOP HOLDER OR SANITARY CONTAINER IN ORDER TO PREVENT CONTAMINATION.3)SODA GUN AT THE BAR CONTAINED SYRUP BUILD-UP. (Corrected On Site)
ALL ITEMS WERE CORRECTED ON SITE.
ESTABLISHMENT HAS AN EMPLOYEE HEALTH POLICY.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MRS. COLEMAN AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 119.0F |
| Beef (Rotisserie) (Hot Holding) | 197.0F |
| Beef (Rotisserie) (Hot Holding) | 306.0F |
| Beef (Rotisserie) (Hot Holding) | 217.0F |
| Chicken (Rotisserie) (Hot Holding) | 260.0F |
| Lamb (Rotisserie) (Hot Holding) | 186.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Refrigerator - walk-in meat cutting) (Cold Holding) | 39.2F |
| (Refrigerator - walk-in produce) (Cold Holding) | 40.2F |
| (Freezer - walk-in) (Cold Holding) | 2.6F |
| (Refrigerator - reach-in) (Cold Holding) | 33.4F |
| (Refrigerator - beverage) (Cold Holding) | 37.2F |
| (Refrigerator - beverage) (Cold Holding) | 37.2F |
| Potato salad (Salad Bar) (Cold Holding) | 41.6F |
| Chicken salad (Salad Bar) (Cold Holding) | 37.2F |
| Asparagus (Salad Bar) (Cold Holding) | 37.7F |
| Salami (Salad Bar) (Cold Holding) | 36.7F |
| Mozzarella Cheese (Salad Bar) (Cold Holding) | 40.0F |
| Fish - Pollock (Hot Buffet) (Hot Holding) | 150.0F |
| Black Beans (Hot Buffet) (Hot Holding) | 140.0F |
Aug 21, 2012 (Complaint)
Violations:
- Food-contact surfaces: cleaned & sanitized
Unclean ice machine along edges. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Nonfood-contact surfaces clean
Unclean fan cover inside reach in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Hand sink in cold meat area is defective. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager Ezequiel F. Manfrin FS#45954 expire 1.2.14.
CORRECT NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| Potato salad | 46.0F |
| Chicken salad | 48.0F |
| Pork | 32.0F |
| Mushrooms (Cold Buffet) | 40.0F |
| Chicken (Cold Buffet) | 40.0F |
| Salmon (Cold Buffet) (Cold Holding) | 41.0F |
| Sausage | 180.0F |
| Pork | 190.0F |
| Mashed potatoes | 164.0F |
| Rice | 158.0F |
| Beef | 171.0F |
| Chicken | 174.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Freezer - walk-in) | 0.0F |
| (Refrigerator - walk-in meat) | 40.0F |
Jun 15, 2012 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Mold observed on ice machine's plastic drip panel. (Corrected On Site) - Approved thawing methods used
PACKAGES OF SALMON IN WATER INSIDE OF THE SINK (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
)No detergent-sanitizer in inside of sani-buckets in the kitchen(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CFH:CEZER RAFANIN EXP:01/02/2014 FS:45963
correct stated items within 45days
If you have any questions,please call area supervisor Mrs. Jacqueline Coleman at (202)442-5928
| Temperatures | |
| Beef raw/ground (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Steak raw (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Pork (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Chicken baked (Oven) (Hot Holding) | 167.0F |
| Steak cooked (Oven) (Hot Holding) | 156.0F |
| Pork (Oven) (Hot Holding) | 169.0F |
| Beef (Oven) (Hot Holding) | 162.0F |
| Potato salad (Salad Bar) (Cold Holding) | 40.0F |
| Pasta (Salad Bar) (Cold Holding) | 40.0F |
| Sausage (Oven) (Hot Holding) | 155.0F |
| Tomatoes sliced (Salad Bar) (Cold Holding) | 40.0F |
| Mushrooms (Salad Bar) (Cold Holding) | 40.0F |
| Mozzarella Cheese (Salad Bar) (Cold Holding) | 39.0F |
| (Freezer - walk-in) | -3.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator - walk-in meat) | 39.0F |
| (Refrigerator - reach-in) | 39.0F |
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